Bourbon Chocolate Pecan Pie Recipe from Food Network Magazine November 2022
In this video, I am making a Bourbon Chocolate Pecan Pie. The recipe is from the November 2022 edition of Food Network Magazine.
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Ina Garten's Chocolate Banana Cream Pie | Barefoot Contessa | Food Network
Ina's idea of a make-ahead dessert? Chocolate Banana Cream Pie!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Banana Cream Pie
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 7 hr 10 min (includes cooling and chilling times)
Active: 45 min
Yield: 8 servings
Ingredients
For the crust:
2 cups graham cracker crumbs (10 to 12 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the chocolate filling:
3/4 cup sugar
5 extra-large egg yolks
1/3 cup cornstarch
1 teaspoon kosher salt
4 cups whole milk, scalded
7 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter, diced
1 tablespoon coffee liqueur
1 teaspoon instant coffee powder
For the decoration:
2 large bananas, sliced
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
Milk chocolate, for garnish
Directions
Preheat the oven to 350 degrees.
For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined.
Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours.
When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.
Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream.
Remove the pie from the pan, place it on a cake plate and serve.
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Ina Garten's Chocolate Banana Cream Pie | Barefoot Contessa | Food Network
CranApple Pecan Pie
Easy delicious fall pie with one crust! Cranberries and apples and toasted pecans and so good! I hope you give it a try!
Here's the Recipe:
2 cups cranberries, thawed
1 1/2 cups sugar, divided
1/2 cup chopped toasted pecans
2 eggs beaten
1 cup all purpose flour
1/2 cup butter, melted
1/4 cup coconut oil. melted
9 inch pie plate
bake at 325 degrees for 55-60 minutes
What Have I Been up to the last 4 Weeks?
Pecan Squares//Pecan Pie Bars
This is a recipe from one of my Southern Living cookbooks. This is from the 2004 Annual Recipes. This is such a delicious recipe I had to share it with you. In the cookbook it shows it was Judy Russell who the recipe belongs to. I wanted to make sure she gets all the credit for this tasty treat.
Ingredients
• 2 Cups all-purpose flour
• 2/3 cup powdered sugar
• 3/4 cup butter, softened (for
crust)
• 1/2 cup firmly packed brown
sugar
• 1/2 cup honey
• 2/3 cup butter ( for filling)
• 3 Tablespoons heavy whipping
cream
• 3 1/2 cups coarsely chopped
pecans
Directions
Sift flour and powdered sugar together. Add 3/4 cup of softened butter. Use either a pastry blender or fork and mix until mixture is like a coarse meal. Lightly grease a 9x13 in. oven safe dish. Add dry mixture add press to form a crust. Press against sides about 1 1/2 inches.
up on the sides.
Bake on 350 for 20 minutes or until edges are lightly browned. Let the crust cool.
In a saucepan bring to a boil the brown sugar, honey, 2/3 cup of butter and whipping cream. Stir so it doesn't stick. Once it's boiling add pecan pieces and stir thoroughly, cook about 2-3 minutes. Add mixture to cooled crust.
Bake on 350 for 25-30 minutes or until golden and bubbly. Cool completely then cut into 2 inch squares. Enjoy!
Music courtesy of epidemicsound.com
This video is Not made for kids.
This video is Not sponsored in anyway.
#pecansquares
#pecanbars
#falltreats
#thanksgivingdesserts
#pecanrecipes
Claire & Brad Make the Perfect Thanksgiving Pie | Making Perfect: Thanksgiving Ep 5 | Bon Appétit
Claire Saffitz and Brad Leone know that after turkey and stuffing, a Thanksgiving meal is judged on its pies. Guests, all of whom have saved room in their stomachs for dessert, will ask: 'What type of pies did the hosts provide? What was the quality of the crust? Was this pumpkin pie pumpkin-y enough?' Claire and Brad want you to pass your guests' pie grading, so they've endeavored to make the perfect Thanksgiving pie.
Check out the final recipe here:
And find all of the Making Perfect recipes here:
Imagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà: pecan-rye pumpkin pie. We use Libby’s canned pumpkin because it’s reliably consistent, with an ideal water content, and few variations in flavor (and no, we’re not paid to say that). The egg wash added during the blind bake serves as a moisture-fighting barrier—a seal-tight guarantee that the bottom crust won’t get soggy. The rye flour will make the crust look darker than your standard pie dough. If it starts getting too dark while baking with the custard filling, tent it with a ring of foil.
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Claire & Brad Make the Perfect Thanksgiving Pie | Making Perfect: Thanksgiving Ep 5 | Bon Appétit